Ingredients:
vegetable oil cooking spray
4 (8 ounce) butterfly pork loin chops
1 1/2 cups fine dry breadcrumbs
1 medium granny smith apples, cored,peeled and diced
1/4 cup sweetened dried cranberries
1 tablespoon extra-light vegetable oil spread, melted ( 7 g fat per Tbsp)
1/2 cup orange juice
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon sage
1 teaspoon dried rosemary
Directions:
Preheat oven to 350 deg.
Spray a 9X13 inch baking pan with vegetable oil cooking spray.
Set aside.
Trim all visible fat from pork chops.
Cut chops in half.
Cut a pocket in each pork chop half for stuffing.
Combine next 9 ingredients (bread through sage) in a medium mixing bowl.
Stuff approximately 1/3 cup of mixture into each pork chop half.
Place stuffed chops in prepared pan.
Sprinkle with rosemary.
Bake uncovered for 40-50 minutes, or until cooked throughly.
Servings: 8
Time preparation: 35 min.
Time total: 85 min.